Japanese Tofu Bowl

• 12 oz tofu
• 1 cup cooked brown rice
• 1 cup cooked cabbage (from about 2 cups raw shredded)
• 1 cup cooked spinach (from 10 oz raw, one bag)
• 1 tbsp tamari
• 1 tsp sesame oil
• 1 tsp grated ginger
• 1 tbsp toasted sesame seeds
• 2 scallions, sliced

• 24 oz tofu
• 2 cup cooked brown rice
• 2 cup cooked cabbage (from about 2 cups raw shredded)
• 2 cup cooked spinach (from 10 oz raw, one bag)
• 2 tbsp tamari
• 2 tsp sesame oil
• 2 tsp grated ginger
• 2 tbsp toasted sesame seeds
• 4 scallions, sliced

• 36 oz tofu
• 3 cup cooked brown rice
• 3 cup cooked cabbage (from about 2 cups raw shredded)
• 3 cup cooked spinach (from 10 oz raw, one bag)
• 3 tbsp tamari
• 3 tsp sesame oil
• 3 tsp grated ginger
• 3 tbsp toasted sesame seeds
• 6 scallions, sliced

• 48 oz tofu
• 4 cup cooked brown rice
• 4 cup cooked cabbage (from about 2 cups raw shredded)
• 4 cup cooked spinach (from 10 oz raw, one bag)
• 4 tbsp tamari
• 4 tsp sesame oil
• 4 tsp grated ginger
• 4 tbsp toasted sesame seeds
• 8 scallions, sliced

1. Season the tofu and sear it in the sesame oil over medium high, 6 to 8 minutes, turning, until golden and crisp on several sides, then set it aside.

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2. Cook the shredded cabbage in the same pan, 4 to 5 minutes, until wilted and just tender.

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3. Add the spinach and cook, 2 to 3 minutes, until it wilts down and turns glossy.

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4. Add the tamari and ginger and toss, about 1 minute, until glossy and coated.

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5. Return the tofu, top with the sesame seeds and scallions, and serve over the brown rice.

• Calories599
• Protein35g
• Carbs68g
• Fat23g
• Fiber8g
• Sodium991mg

• Eating Well
• A Healthy Weight
• Steady Energy
• Blood Sugar
• Joint Comfort

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